Edible Films and Coatings for Fruits and Vegetables: Composition, Functions, and Regulatory Aspects-Reference-Cited by-同舟云学术

Edible Films and Coatings for Fruits and Vegetables: Composition, Functions, and Regulatory Aspects

Published:2022 Issue: Volume: Page:191-216
ISSN:
Container-title:Edible Food Packaging
language:
Short-container-title:

Author:

Panchal Neeraj,Das Kalyan,Prabhakar Pramod K.,Ghanghas Neeraj

Publisher

Springer Nature Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-16-2383-7_10

Reference92 articles.

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3. Ayala-Zavala JF, Silva-Espinoza BA, Cruz-Valenzuela MR, Leyva JM, Ortega‐Ramírez LA, Carrazco‐Lugo DK, Pérez‐Carlón JJ, Melgarejo‐Flores BG, González‐Aguilar GA, Miranda MRA (2013) Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach. Flavour Frag J 28(1):39–45

4. Ayranci E, Tunc S (2003) A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chem 80(3):423–431

5. Ayranci E, Tunc S (2004) The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.). Food Chem 87(3):339–342

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